![Bacon-wrapped quail with marsala Bacon-wrapped quail with marsala](https://wikirecipes.net/wp-content/uploads/2019/04/Bacon-wrapped-quail-with-marsala.jpg)
- 0:20 Prep
- 0:50 Cook
- 4 Servings
- Advanced
This gourmet quail meal with creamy parsnip mask will impress even the toughest of food critics.
Ingredients
- 8 (about 150g each) quail
- Salt & freshly ground black pepper
- 1.2kg parsnips, peeled, topped
- 2 tablespoons olive oil
- 1 small brown onion, halved, finely chopped
- 1 celery stick, trimmed, finely chopped
- 1 small carrot, peeled, finely chopped
- 70g (1 cup) fresh breadcrumbs, made from day-old bread
- 2 sprigs fresh rosemary, leaves picked
- 1 lemon, rind finely shredded
- 2 250g pkts rindless streaky bacon (Primo brand)
- 185ml (3/4 cup) marsala
- Salad leaves, to serve
Method
- Step 1Briefly rinse each quail cavity under cold running water. Pat dry with paper towel (inside and out). Season with salt and pepper.
- Step 2Cut each parsnip in half lengthways, then each half, lengthways, into 3 equal pieces. Place pieces, in a single layer, in a large roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, and set aside.
- Step 3Preheat oven to 180°C. Heat a large frying pan over medium heat. Add the remaining olive oil. Add onions and cook, stirring, for 3 minutes or until soft. Add the celery and carrot, and cook, stirring, for a further 2 minutes.
- Step 4Combine the breadcrumbs and onion mixture in a large bowl. Add the rosemary and lemon rind. Season with salt and pepper, and stir until well combined. Fill each quail cavity with some of the seasoning mixture. Wrap a bacon rasher around the middle of each quail and secure with a toothpick. Place the quail on the parsnip in the roasting pan. Bake in preheated oven for 35-40 minutes or until the quail juices run clear when pierced with a skewer in the thickest part of the breast.
- Step 5Transfer quail to a plate and cover loosely with foil. Place the roasting pan over high heat. Add the marsala, scraping the pan with a flat-bottomed wooden spoon, until it comes to the boil. Boil, stirring occasionally, for 3 minutes or until reduced by half. Season with salt and pepper. Strain through a fine sieve into a jug.
- Step 6Place quail with parsnip on serving plates. Pour over a little of the sauce and serve immediately with salad leaves.
- High fibre
- Low carb
- Lower gi
Nutrition
3613 kj
Energy
33g
Fat Total
10g
Saturated Fat
13g
Fibre
73g
Protein
213mg
Cholesterol
2039.57mg
Sodium
23g
Carbs (sugar)
50g
Carbs (total)
All nutrition values are per serve
Notes
Note: Marsala is a sweet, dark fortified wine available from liquor outlets.
- Author: Rodney Dunn
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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